Mexican Chicken With Avocado Rice Recipes
MEXICAN CHICKEN AND RICE SOUP (SOPA DE POLLO Y ARROZ)
Homemade chicken consomme with vegetables, fresh herbs, and rice, served with serrano chile, avocado, and a touch of lime juice.
Provided by Josefina Mijares
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.
- Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks.
- Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 26.4 g, Cholesterol 64.8 mg, Fat 14.6 g, Fiber 3.7 g, Protein 21.9 g, SaturatedFat 3.6 g, Sodium 957.2 mg, Sugar 3.2 g
MEXICAN CHICKEN AND RICE
On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.-Cindy Gage, Blair, Nebraska
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.
Nutrition Facts : Calories 381 calories, Fat 11g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 782mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
MEXI-CHICKEN AVOCADO CUPS
A Mexican-style side dish made of chicken and avocado, no cooking required. It's a quick, healthy, and delicious recipe guaranteed to make you feel and look good.
Provided by KyLeeAnn
Categories Meat and Poultry Recipes Chicken
Time 10m
Yield 3
Number Of Ingredients 5
Steps:
- Stir chicken, cilantro, and chili powder together in a bowl.
- Arrange avocado halves on serving dish and sprinkle with lime juice. Spoon chicken mixture into avocado halves.
Nutrition Facts : Calories 600.8 calories, Carbohydrate 17.6 g, Cholesterol 104.2 mg, Fat 42.9 g, Fiber 13.7 g, Protein 40.7 g, SaturatedFat 8 g, Sodium 864 mg, Sugar 1.4 g
MEXICAN CHICKEN AND " RICE"
This gluten free, grain free chicken and "rice" dish is packed with protein and spicy Mexican flavor. http://www.elanaspantry.com/mexican-chicken-and-rice/
Provided by Elanas Pantry
Categories Chicken
Time 25m
Yield 1 entree, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat olive oil over medium heat.
- Sauté onion over medium heat for 10 minutes, until soft.
- Add celery to skillet and sauté for 5 minutes.
- Place cauliflower in a food processor with the "S" blade and process until the texture of rice.
- Add cauliflower to skillet, cover and cook 5-10 minutes, until soft.
- Mix chilies and chicken into skillet.
- Serve, topping with avocado, cheese and salsa if desired.
Nutrition Facts : Calories 796.9, Fat 45.2, SaturatedFat 6.8, Cholesterol 131.7, Sodium 291.4, Carbohydrate 41.7, Fiber 17.2, Sugar 16.7, Protein 63.3
MEXICAN RICE WITH CHIPOTLE PORK & AVOCADO SALSA
Ditch the takeaway and rustle up this smoky, spicy pork stir-fry with black beans, coriander and avocado
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the pork with 1 tbsp of the chipotle paste, cumin, paprika, sugar and some seasoning. Spread on a baking tray, drizzle with the vegetable oil and bake for 20 mins until tender.
- Meanwhile, cook the rice following pack instructions until just cooked, then drain. Put back in the pan, add the beans and keep warm with a lid on.
- In a small bowl, toss the avocado with the red onion, most of the coriander, remaining chipotle paste and lime juice, then season. Serve the rice and beans with the pork, avocado salsa, jalapeño, lime wedges and remaining coriander.
Nutrition Facts : Calories 687 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 54 grams protein, Sodium 1.2 milligram of sodium
MEXICAN CHICKEN WITH AVOCADO RICE
Make and share this Mexican Chicken With Avocado Rice recipe from Food.com.
Provided by hectorthebat
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180 (160 Fan) or Gas Mark 4. Prepare the Mexican chicken as directed on pack.
- Cook the rice in boiling water according to the pack instructions. Drain the rice and rinse well under cold water. Add the beans, red onion and tomato and mix together.
- Dice the avocado and mix with the lemon juice then stir into the rice mixture. Serve the Mexican chicken with the rice.
Nutrition Facts : Calories 934, Fat 22.1, SaturatedFat 5.3, Cholesterol 92.8, Sodium 259.1, Carbohydrate 136.1, Fiber 10.4, Sugar 4.9, Protein 44.8
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